A flavorful and aromatic chicken biryani prepared in a pressure cooker, featuring marinated chicken, fragrant basmati rice, and a blend of whole and ground spices. This recipe offers a quicker way to enjoy a classic Indian dish with rich flavors and tender chicken.
All Ingredients - For Marinating Chicken
Chicken600 g
Saltto taste
Spicy red chili powder1/2 tsp
Kashmiri red chili powder1 tsp
Biryani masala powder1 tsp
Turmeric powder1/4 tsp
Ginger-garlic paste2 tsp
Lemon juice1 tsp
Yogurt1/2 cup
Coriander leaveshandful
Mint leaveshandful
All Ingredients - For Biryani
Basmati rice2 cups
Oil1/2 cup
Onions4, sliced
Cumin seeds1 tsp
Cinnamon stick1-inch
Mace (javitri)1/2
Star anise1
Bay leaves2
Green cardamoms2-3
Cloves4
Black peppercorns12
Water2 cups
Saffron milk2 tbsp
Ghee1 tbsp
Coriander leavesfor garnishing
Mint leavesfor garnishing
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Prepare Basmati Rice
Rinse 2 cups of Basmati rice well under running water. Soak the rinsed rice in water for 30 minutes. After soaking, drain off the water completely and keep the rice aside.
Step 2: Marinate the Chicken
In a large bowl, take 600g of chicken pieces. Add salt to taste, 1/2 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, 1 tsp biryani masala powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1 tsp lemon juice, 1/2 cup yogurt, a handful of chopped coriander leaves, and a handful of chopped mint leaves.
Step 3: Combine and Marinate
Combine all the ingredients with the chicken thoroughly, ensuring the chicken is well coated. Marinate the chicken for 30 minutes.
Step 4: Heat Oil
Heat 1/2 cup of oil in a pressure cooker over medium heat.
Step 5: Fry Onions
Add 4 sliced onions to the hot oil. Stir and cook the onions until they turn golden brown. This process may take approximately 10-15 minutes.
Step 6: Reserve Fried Onions
Remove about 1/4 of the fried onions from the cooker and spread them on a plate to cool down. These will be used later for garnishing the biryani.
Step 7: Add Marinated Chicken
Add the marinated chicken to the pressure cooker with the remaining fried onions.
Step 8: Add Whole Spices
Add the whole spices: 1 tsp cumin seeds, 1-inch cinnamon stick, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, 4 cloves, and 12 black peppercorns to the chicken.
Step 9: Cook Chicken
Stir to combine all the ingredients. Cook, stirring continuously, until the color of the chicken pieces changes from pink to white. This should take about 5-7 minutes.
Step 10: Simmer Chicken Masala
Partially cover the pressure cooker and continue to cook the chicken masala until the oil starts to release from the sides. Stir occasionally to prevent the masala from burning at the bottom. This step will take approximately 10-15 minutes.
Step 11: Add Water
Pour 2 cups of water into the cooker with the chicken masala.
Step 12: Add Rice
Carefully add the soaked and drained Basmati rice over the chicken and water.
Step 13: Gently Combine
Gently stir to combine the rice with the chicken masala, being careful not to break the rice grains.
Step 14: Add Saffron Milk and Ghee
Drizzle 2 tbsp of saffron milk (saffron soaked in milk) and 1 tbsp of ghee over the rice.
Step 15: Add Fresh Herbs
Garnish with a handful of fresh coriander leaves and mint leaves.
Step 16: Pressure Cook Biryani
Close the pressure cooker lid. Cook on medium heat until 2 whistles are released.
Step 17: Natural Pressure Release
Once 2 whistles are released, turn off the heat. Let the pressure release naturally from the cooker. Do not open the lid immediately.
Step 18: Open Cooker
Once the pressure has completely released, carefully open the lid of the pressure cooker.
Step 19: Fluff Biryani
Gently fluff the biryani with a fork to separate the rice grains and mix the chicken and spices evenly.
Step 20: Garnish and Serve
Garnish the biryani with the reserved fried onions, fresh coriander, and mint leaves. Serve the chicken biryani hot.
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